Rosti (or Roschti), are pancakes made from potatoes that can be either fried in oil or baked in the oven. Most recipes for rosti originate in Switzerland, where they were traditionally eaten as a breakfast dish before farmers went out to work in the fields.

Sometimes considered the national dish of Switzerland, each canton has a variation of the basic recipe for potato pancakes that they call their own. This has become a source of pride with each canton considering their recipe ‘the best’ rosti recipe in Switzerland’!

One of the best ways to eat rosti is with grated Gruyere cheese sprinkled on top while it is still hot, and serving with a fried egg on top. It is mouthwatering good and a great power breakfast as long as you are going out to work on the farm to burn off the calories!

Rosti can also be eaten as a side dish with sausages or ham and sauerkraut.

The recipe that follows is a basic and simple version of Swiss potato pancakes.

It will serve 2-3 people as a main course, or 4 as a side dish.

Ingredients

• 1 kg of waxy potatoes, boiled the day before in their skins, and peeled when cooled.
• 1 t salt
• 1 onion sliced thinly
• 100 g diced bacon (optional)
• Clarified butter for frying

Method

Grate the cooled and peeled boiled potatoes into a bowl.

Season the potatoes with salt.

Heat the clarified butter in a frying pan over medium heat and sweat the onions until they become soft and translucent.

If using bacon, remove the onion from the pan and add the bacon. Fry the bacon until crispy, then return the onions to the pan and continue with the directions below

Add potatoes to the pan with the sweated onions and cook for about 5 minutes, turning occasionally.

Press the mixture into a flat cake shape using a spatula and then leave pancake to cook undisturbed for about 15 minutes.

Lay an upside down plate over the pan and use it to flip the potato pancake over onto the plate.

Add a little more clarified butter to the pan and the slide the potato pancake back into the pan to complete cooking the underside, approximately 15 minutes more.

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Ingredients:

• 1 cup all-purpose flour
• 2 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 medium (½ cup) firm ripe banana, mashed
• 1 egg
• 2 tablespoons butter, melted
• ¼ cup semi-sweet chocolate chips

Directions

To make the batter for the pancakes, in a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Now, put in the buttermilk along with the banana, egg and melted butter. Whisk the material with a wire whisk till it becomes fine to touch but thick in density. At this point, add the chocolate chips and stir it in. If you feel that the batter has become too thick, then add a spoon or two of buttermilk to it.

The next step is to heat a lightly oiled griddle or skillet until drops of water sizzle when thrown on it. Spoon ¼ cup of the pancake batter onto the griddle or skillet and spread the mixture in a round shape. Cook the pancake like any other pancake till bubbles appear and the color of the top surface turns light brown. Flip the pancake and cook on this side also. The buttermilk pancakes flavored with banana and chocolate chips can be served with butter or jam. You can make 12 pancakes out of the prepared batter.

Related Recipes

• Pineapple pancake recipe for a fruity taste

Ingredients

• Flour 110g/4oz
• Eggs x 2
• Butter 50g/2oz
• Pinch of salt
• Milk 200ml/7fl mixed with water 75ml/3fl oz

To serve

• Grated pineapple  (canned or fresh is okay)
• Castor sugar for sprinkling

Method

The key to successful pancake making it to ensure that the flour gets enough air. This is achieved through sifting the flour and salt at a higher distance from the bowl. Create a well in the flour and put in the eggs and start whisking together so that you can start making your pancake mixture.

Slowly add the liquid mixture in small quantities while still whisking. It is normal that lumps might appear and these should not concern you as they will eventually disappear. Using a rubber spatula is now advised so that you can get all the access flour from the side of your bowl.  Continue to whisk the batter so that you get a smooth creamy consistency.

The next part:

Now melt the butter into a pan and whisk it into your mixture. Then oil the pan with it. If you want to make it quicker simply melt the butter into the pan you intend to use and leave a little bit of butter. That makes for less washing up later.

Your pan needs to be really hot and once it is hot lower the heat and get ready to start making a test pancake. Add a spoonful of batter to the pan and see if it will rise and make a pancake. It should not take too long for your pancake to turn golden brown. You need to check this with a palette knife through lifting and flipping your pancake. If you feel comfortable you can flip your pancake using the pan.

This means your pan is ready to receive your batter and so you can start making your pancakes. Always keep your pancakes warm in the oven while still making the others. Staking them using greaseproof paper should do the trick.

Time to serve:

Sprinkle your pancakes with caster sugar and then add your grated pineapple. Fold then and then sprinkle a bit more castor sugar and serve while warm.

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